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Sunday, January 29, 2012

Daring Kitchen Scones

This month Audax Artifex was our January 2012 Daring Bakers’ host. Audax worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

I do consider myself an above average scone cook so I am happy to say my recipe is the same as Audax's. I never use lard as he did as The Husband is a vegetarian.

I am also a champion scone eater which is one of the reasons I got up to over 100 kilos.
Happily after 2 years of real effort I am down to just under 80 kilos and to stay that way I have had to limit my scone intake.

The husband is one of those horrible males who still weighs the same as he did the day we got married. Damn his metabolism. No 2 son has inherited those genetics, so these days I make scones for them and just have a mouthful. It's hard to just have a mouthful of a warm scone.

For the challenge I made the plain scones supersized and The husband and No 2 son had them as hamburger buns.

I also made a cheese and chive scone round and they ate that "As Is" claiming it needed nothing with it. As they ate the whole thing who am I to argue.

The crumb was fine and bread like, which is how I like my scones. If you would like to read the whole detailed, I can safely say, scientific research that Audax went through he has blogged about it on his blog Audax Artifex

These recipes are as Audax wrote them and are his work not mine. Thank you Audax for all the hard work.

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.
2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

Variations on the Basic recipe
Buttermilk – follow the Basic recipe above but replace the milk with buttermilk, add ¼ teaspoon of baking soda, increase the fat to 4 tablespoons, in Step 3 aim of pea-sized pieces of fat coated in flour, in Step 5 fold and turn the dough, rounds are just touching in the baking dish, glaze with buttermilk.

Australian Scone Ring (Damper Ring) – follow the Basic recipe above but decrease the fat to 1 tablespoon, in Step 3 aim of fine beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, in Step 7 form seven rounds into a ring shape with the eighth round as the centre, glaze with milk.

Hi Peta! Thanks for stopping by my blog and for your lovely comment. Your scones look amazing! Oh yes, they are hard to resist, but I'm happy to know that you have lost so much weight! I'm glad you enjoyed my sausage rolls :o)